How to make Swiss Cheese and Yak Milk?
How to make
Serving Size
100
100
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Not Applicable
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Not Applicable
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Not Applicable
Time Duration
Preparation Time
3- 4 hours
Not Applicable
Cooking Time
40
NA
Aging time
2 - 4 weeks
Not Available
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
84.00 °F
8
Shelf Life
1 Month
Not Available
